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/ck/ - Food & Cooking

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Anonymous 11/17/14(Mon)03:28 UTC+1 No.5983760 Report

So I want to make green chicken curry and the recipe asks for kaffir lime leaves and thai basil leaves, which none of the asian markets have. What is a good substitute for those two?
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Anonymous 11/19/14(Wed)04:14 UTC+1 No.5989838 Report

>>5989804
Pretty strong, yeah? They're very popular in Thai-style Sichuanese cooking found around BKK and in Northern Thailand. Thai-style Sichuanese subs them in for lantern chili, subs in makhweyn (another "numbing" spice) for Sichuan pepper.
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Anonymous 11/19/14(Wed)03:59 UTC+1 No.5989804 Report

>>5989392
>quarter to a third the size

I've grown those. They will do fine in a small pot (8 - 10") and form a dense bush with a lot of pods on it. I like the taste. I call them Thai bullets.
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Anonymous 11/19/14(Wed)03:53 UTC+1 No.5989786 Report

>>5989243
>Any tips on growing

They must be fresh seeds taken from limes and planted right away. I tried dried seeds first, and they wouldn't sprout, I planted them in plastic cups (holes in bottom) in potting soil. I also used bottom heat while sprouting, but any warm place will do.

They should get strong light especially when young - like a south facing window.

I put them outside in the summer, and bring them in when the temps drop below 50F or so.

Sometimes they lose all their leaves and immediately grow a new set. I have some now that are around 5 years old. I only make Thai food a couple times a month, so I have plenty of leaves. I trim the plants down, so they don't get too big, and are happy in small pots.
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Anonymous 11/19/14(Wed)01:41 UTC+1 No.5989418 Report

green thai. god help you. tis nice but hot. o like hot, but not for heats sake. I smoke (shame the devil and tell the truth) but like a pissing match, whose hottetest? count me out. Iam sure thia is wonderful, and asian food is great. but regional is different. (i am christian, can eat anything- even you in the last extremity) but dayumn that was hot. if my inner ears burn, too hot. wouldhave been nice, toned down a bit. no lie ck profit margins are razor thin. and i was a silent partner in a resturant/bar.now just wondering... but... tis very strange...its a lot of hard work, tough desions... and laughs. Identify your market and serve them. bestetest teacher was an (at the thyme) old Greek man. I worked on summer in a bar be que resturant. barbeque pork, ribs, chicken, beef and beef ribs (he tought me how) but wise advice- he brought simple salads or vegtalbe stews from home - be careful tom, this shit will kill you if you eat it every day. wise advice.tempers rise, shedules dont work etc... stop and remeber people like Mr Kools. treat people like you would be treated, and remember, you are not God. do the best you can.
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Anonymous 11/19/14(Wed)01:26 UTC+1 No.5989392 Report

>>5989386
Those are a little longer.
The ones in >>5983797 are a related variety but much smaller (about a quarter to a third the size) and more pungent.
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Anonymous 11/19/14(Wed)01:07 UTC+1 No.5989350 Report

>>5989338
I just looked it up, chiltepin. They don't look very similar to me. Are you sure that's the same chili? These chilies are as pungent as habaneros but lack that characteristic sweetness.
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Anonymous 11/19/14(Wed)01:22 UTC+1 No.5989386 Report

>>5989350
I don't know. I've never seen those little mouse shit chilies used in Thai food before, I've heard the term used before but most recipies that I've read and cooked from and in Thai restaurants at least on the east coast in the USA use what we know as Thai Bird Chilies, that's what I see in Thai grocery stores in NYC too.
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Anonymous 11/19/14(Wed)00:48 UTC+1 No.5989305 Report

>>5989243
Trouble how, just generally keeping them alive? In terms of tips, don't pick the leaves, prune stems off instead to encourage regrowth.
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Anonymous 11/19/14(Wed)00:54 UTC+1 No.5989317 Report

>>5989225
Ahh those, OK. I've never seen them referred to as mini peppers before.
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Anonymous 11/19/14(Wed)00:59 UTC+1 No.5989328 Report

>>5989305
I did this with my mint and now they are tiny and lifeless.
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Anonymous 11/19/14(Wed)01:02 UTC+1 No.5989338 Report

Oops, meant to reply to >>5989300
instead of myself regarding mini peppers.

I've heard of them being called mouse shit chilies, we call them chiletepins here. I used to have a chiletepin plant growing in an old apartment, they're flavorful and hot.
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Anonymous 11/19/14(Wed)00:46 UTC+1 No.5989302 Report

>>5989300
Ya got me.
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Anonymous 11/19/14(Wed)00:46 UTC+1 No.5989300 Report

>>5989180
>he thinks that's holy basil
Doesn't look a thing like kraphao, Anon.
Those are mabpeid leaves. I don't know how to translate it. It's a type of lime. They are softer than kaffir lime leaves and taste just like kaffir lime leaves but the fruit themselves taste like a cross between lemon, kaffir lime and mandarin oranges. The fruit is the basis of a popular drink similar to lemonade but the leaves aren't generally used by Thais except for the people from Kra, where it grows abundantly.

>>5989225
He likely means what would translate into English as 'mouse shit chilies.' They are a very tiny chili and the most pungent one used in Thai cuisine. See >>5983797 They are the ones to the bottom left next to the garlic.
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Anonymous 11/19/14(Wed)00:28 UTC+1 No.5989243 Report

>>5989157
Any tips on growing each of them besides the standard advises such as ''water every day'' or ''leave it under the sun''?

I am having trouble with my plants and no one seems to me able to help me.
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Anonymous 11/19/14(Wed)00:22 UTC+1 No.5989225 Report

>>5984033
What's a mini pepper?

>>5983760
There's no substitute for kaffir lime leaves or thai basil so as another anon wrote, make due with what you can get.
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Anonymous 11/19/14(Wed)00:07 UTC+1 No.5989180 Report

>>5983797
>basil
>uwotm8
>posts a pic with holy basil in it
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Anonymous 11/19/14(Wed)00:02 UTC+1 No.5989157 Report

>>5983760

For the future, if you can't get ingredients, you can buy them online.

I grow my own KL leaves, and lemongrass and peppers too.
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Anonymous 11/17/14(Mon)21:03 UTC+1 No.5985971 Report

>>5983760
whos this semen demon
>>
Anonymous 11/17/14(Mon)22:07 UTC+1 No.5986125 Report

>>5985971
Makoto is best Free!
[spoiler]why the hell do I actually write this..[/spoiler]
>>
Anonymous 11/18/14(Tue)07:57 UTC+1 No.5987533 Report

>>5983760
>What is a good substitute for those two?
Makoto's semen
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Anonymous 11/17/14(Mon)20:52 UTC+1 No.5985930 Report

>>5985749

galangal?
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Anonymous 11/17/14(Mon)20:55 UTC+1 No.5985944 Report

>>5985714
its from an anime called free
its gay as fuck
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Anonymous 11/17/14(Mon)19:32 UTC+1 No.5985749 Report

Im Thai, and i even today i still dont know how to make Green curry.
i know u gonna need that Ginger thing that isnt Ginger but look like one
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Anonymous 11/17/14(Mon)04:59 UTC+1 No.5984076 Report

>>5984048
Alright, thanks.
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Anonymous 11/17/14(Mon)19:16 UTC+1 No.5985714 Report

Source on OP pic? (I'm on a tablet that won't let me do reverse image search.)
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Anonymous 11/17/14(Mon)19:23 UTC+1 No.5985733 Report

>>5985714
Boku no Homoeroticism
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Anonymous 11/17/14(Mon)04:51 UTC+1 No.5984048 Report

>>5984033
Yeah, that's pharang as shit.

Anyway, good that you posted the recipe, though, cuz I can better help you with a substitute: you won't really need the lime leaves at all for that sort of recipe because any premade paste of decent quality will already have a tonne of it in there but if you really want to add that extra bit of citrusy flavour that the lime leaves will provide, peel a lime then carefully pare the white stuff (pith) off of the skin and use that instead, whole. It'll work just fine.

I'm still finding it odd to use basil here. Green curry is typically herbed with coriander leaf, not basil leaf. Basil leaf is for red curry, usually, as well as a few other sorts, but seldom for green.

Good luck! And be sure to pare as much of the pith off as possible lest your curry turns bitter.
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Anonymous 11/17/14(Mon)04:43 UTC+1 No.5984033 Report

>>5983953
1/2 lb. chicken breast tender, cut into bite-sized chunks
2 tbs. green curry paste, Mae Ploy brand
1 cup coconut milk, Mae Ploy brand
1 cup bamboo shoot, Buddha brand
3 kaffir lime leaves, split and thinly sliced
2 mini peppers, sliced
1/4 cup Thai basil leaves
1 ts. fish sauce
1 tbs. palm sugar
1 tbs. vegetable oil
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Anonymous 11/17/14(Mon)04:21 UTC+1 No.5983953 Report

>>5983848
Post your pharang recipe so that I might belittle it.

>>5983797 is all the non-spice ingredients you need for it. No basil.
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Anonymous 11/17/14(Mon)03:52 UTC+1 No.5983848 Report

>>5983795
>>5983781
Ok, thanks, I'll try that.

>>5983797
That's what the recipe asks for.
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Anonymous 11/17/14(Mon)03:36 UTC+1 No.5983797 Report

>green curry
>basil
uwotm8?

Though it will drastically impede the greenness of the final curry, lemon zest or lime zest will work wonders in place of lime leaf. If you can get it, calamondin skin provides the best flavour for the dish in lieu of kaffir lime leaves but if not, regular lemon or lime works, too.
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Anonymous 11/17/14(Mon)03:33 UTC+1 No.5983781 Report

>>5983760lime zest and whatever basil leaves you can find in your supermarket .
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Anonymous 11/17/14(Mon)03:35 UTC+1 No.5983795 Report

>>5983760

There aren't really any good substitutes, they're unique flavors that aren't really found in most western ingredients. You might be able to substitute the thai basil with regular basil, but it won't be the same.
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